Life feels a little frenzied right now. Between two jobs, a lot of my hours in the week are spoken for, and things don’t show any sign of slowing down anytime soon. I at least have five guaranteed hours all to myself each week thanks to my weekday lunch breaks, though, and those have become sacred. The recipe for a restorative lunch hour has to include a minimum of two of the following criteria: a scenic spot outdoors (weather, please stay nice as long as possible), interesting scenery if I’m walking farther afield, a good book, and food brought from home.
All those hours I’m logging at the cooking school mean that 4 out of 5 days I have leftovers, but not always. I had some leftover black beans and an avocado from a recent cooking class, got a tomato from a co-worker’s garden the other day, and picked up some cilantro and corn at the farmer’s market, so last night I rushed home after work to grill the corn and make refried beans; I shoved it and some chopped tomato into a tupperware and into the fridge and dashed off to choir practice (dinner consisted of leftovers eaten on the bus ride to rehearsal, oy).
As hurried as yesterday evening was, when lunch rolled around today I was so glad for my prior prep work. There was a bit of assembly required, but I enjoyed my bean/corn/avocado/tomato/cheese burrito in the sunshine quite a lot, thank you very much.